A. Purpose. This instruction provides guidelines for inspection of
possible electrically hazardous conditions associated with a meat tenderizing
technology being introduced into the meat packing industry.

NOTE: This instruction shall not be construed as proof that any
manufacturer's equipment or the total installation is unsafe in any way.
This instruction is intended to be a guide for the inspection of this type of
equipment, so that a determination can be made as to whether hazardous
conditions exist.

b. Whether the design of the equipment and its installation are
in accordance with the requirements of 29 CFR Part 1910, Subpart 5 by
reviewing the installation and schematics of equipment and
circuitry.

c. Whether the operating procedures and working conditions are
made safe by including such measures as: lock outs, alarms, flashing lights,
danger signs, area restrictions, physical or electronic barriers, interlocks,
necessary personal protective clothing, proper housekeeping, protection from
water spraying of the carcass, a working GFCI, etc.

E. Federal Program Change. This instruction describes a Federal program
change which affects State programs. Each Regional Administrator shall:

1. Ensure that this change is forwarded to each State designee.

2. Explain the technical content of the change to the State
designee as requested.

3. Ensure that State designees are asked to acknowledge receipt of
this Federal program change in writing, within 30 days of notification, to
the Regional Administrator This acknowledgment should include a description
either of the State's plan to implement the change or of the reasons why the
change should not apply to that State.

4. Review policies, instructions and guidelines issued by the State
to determine that this change has been communicated to State program
personnel. Routine monitoring activities (accompanied inspections and case
file reviews) shall also be used to determine if this change has been
implemented in actual performance.

F. Applicable Standards. The following are some of the standards that may
apply:

29 CFR Part 1910 Subpart 5

29 CFR 1910.303(a) Approval (as
defined in 29 CFR
1910.399(a)(7)).

29 CFR 1910.303(g)(2) Guarding of live parts.

29 CFR 1910.304(f)(5) Supports, enclosures, and
equipment to be grounded.

G. Background. The process of tenderizing meat by electrical stimulation
has been developed apparently to improve the meat. Since it is gaining
publicity in the industry, the use of meat tenderizing equipment is becoming
widespread.

1. The electrical stimulation equipment operates at standard 120
Volt AC. By use of a transformer the voltage is stepped up to a range of
400V to 600V, and is applied to the carcass either manually or automatically.
Before application of electricity, the carcass is cleaned and suspended,
usually on a conveyor track. When the energized element (a probe or rub-bar)
makes contact, the whole carcass becomes electrically "hot." Current flows
through the carcass into the conveyor track or conductor back to its
source.

2. The electrical stimulation is performed on the carcass shortly
after it is killed. Rigor mortis has not occurred, and the muscles will
still contract upon stimulation by electric current. Due to the presence of
water, size of carcass, violent movement of carcass, crowded conditions,
speed of operation, elevated voltages and other factors, conditions are
favorable for the possibility of electrical shock.

3. To our knowledge, only a few manufacturers are Currently
producing the stimulation equipment, although this does not necessarily mean
others will not appear The concept is simple; and the equipment, which is
easy to manufacture, is being distributed and installed nationwide.
Electrical stimulation equipment may possibly be found in many meat
processing plants.

Thorne G Auchter Assistant Secretary

DISTRIBUTION: National, Regional and Area Offices All Compliance
Officers State Designees NIOSH Regional Program Directors

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